Pretzel-Crusted Pork Chops with Maple Mustard, with Warm Brussels Sprout and Apple Skillet

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a small bowl, whisk together 2 tablespoons of the Dijon mustard, the maple syrup, and the apple cider vinegar until smooth. Set aside.

3. 3

   Place the all-purpose flour on one plate, the beaten egg on a second plate, and the crushed pretzels mixed with 1/2 teaspoon black pepper on a third plate.

4. 4

   Pat the pork chops dry with paper towels. Spread each chop with 1 tablespoon of the remaining Dijon mustard, then dredge in flour, dip in the beaten egg, and press into the crushed pretzels to create an even crust.

5. 5

   Heat 1 tablespoon olive oil and 1 tablespoon butter in a large oven-safe skillet over medium-high heat. Sear the chops for 2 minutes per side, until the crust is lightly toasted.

6. 6

   Transfer the skillet to the oven, or move the chops to the prepared baking sheet, and bake for 8 to 12 minutes at 220°C / 425°F, until the center reaches 63°C / 145°F. Let rest for 5 minutes out of the oven.

7. 7

   While the chops bake, heat the remaining 1 tablespoon olive oil and remaining 1 tablespoon butter in another large skillet over medium heat. Add the yellow onion and cook for 3 minutes.

8. 8

   Add the Brussels sprouts, garlic, dried thyme, salt, and the remaining 1/2 teaspoon black pepper. Cook for 6 to 8 minutes, stirring, until the sprouts are tender and browned in spots.

9. 9

   Add the apple wedges and cook 2 to 3 minutes more, just until slightly softened but still holding their shape.

10. 10

    Serve the pork chops over or alongside the warm Brussels sprout and apple skillet. Drizzle the reserved maple mustard sauce on top just before serving.